Stability of whippable oil-in-water emulsions: Effect of monoglycerides on crystallization of palm kernel oil
| Autor: | Munk, Merete B., Marangoni, Alejandro G., Ludvigsen, Hanne K., Norn, Viggo, Knudsen, Jes C., Risbo, Jens, Ipsen, Richard, Andersen, Mogens L. |
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| Zdroj: | In Food Research International December 2013 54(2):1738-1745 |
| Databáze: | ScienceDirect |
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